Fruit-juice and process of preserving same.



JOHN A. FROBERG, OF CHICAGO, ILLINOIS.

FRUIT-JUICE AND PROCESS OF PBESERVING SAME.

- Specification of Letters Patent.

Patented July 7, 1908.

Application filed December 19, 1907. Serial No. 407,232.

To all whom it may concern:

Be it known that I, JOHN A. FROBERG, a citizen of the United States,residing at Chicago, county of Cook, and State of Illinois, havediscovered a certainnew and useful Fruit-Juice and Process of PreservingSame, of which the following is a description.

In the preservation of blackberry juices, as Well as other similar fruitjuices, the great difficulty is to revent the fermentation of theliquid, an to overcome this, various methods have been mployed,including the use of sufficient alcohol to accomplish the purpose, or ofsugar or other similar material in considerable quantities. Othermethods have also been employed with more or less success. [In all priormethods, however,

T Where the fruit juice is to be used for medicinal or similar purposes,its value is to a greater or less extent impaired by the ingrelentsemployed to preserve it.

The ob ect of my invention is to preserve blackberry and other fruitjuices of a similar nature in as near a pure state as possible,preventmg deterioration by fermentation by the employment of anotherjuice or extract which is in itself of recognized medicinal value. Tothis end my invention consists in the novel process hereinafter serforth and described, and more particularly pointed out in the claims.

I will describe my improved process as applied to the preservation ofblackberry juice,

or the reason that my discovery was first based upon such use, and alsofor the reason that much the larger portion of my experiments have beendirected along this line.

I find by actual experiment extended over a considerable length of timethat blackberr juice varies in its characteristics to a consid erableextent, apparently dependin upon whether the berries are the first pronot of the season or of a later crop, and also dependmg to aconsiderable extent uponthe variety.

This is noticeable to some extent in the taste of the fruit juice beforeit is treated at all.

In preparing the juice, I have in actual use secured satisfactoryresults b using about four pounds of fresh blackberries to substantiallyfrom a half to a full pint'of ure water (preferably distilled,) andafter t oroughly heating the same, (substantially bringing the same to aboiling oint,) carefully squeezing out the juice, and thoroughlystraining the same through a cheese-cloth or any other well-known means.These. proportions will ordinarily roduce substantially one quart ofliquid. T is liquid may immediately, or at any reasonable time,preferably not exceeding twenty-four hours, be boiled preferably fromthirty to fifty minutes, after which it is again carefully strained.Whenthis'point is reached I take substantially two ounces of juniperberries, (that is about three per cent. in weight .of blackberries) andboil them in substantially a pint of pure water (also preferablydistilled) for approximately thirty minutes, that is to say, about thesame len th of time that the blackberry juice was boiled, to extract thejuice, carefully straining the same as before. As thus described, thejuniper berry extract should be in bulk substantially one fourth to onethird .of the blackberry juice. The boiling juni er berry extract isthen oured into the b ackberry juice, and the liquid bottled andproperly corked. When treated in this manner n0 fermentation followed,nor did any mold or scum appear upon the top of the juice. This was truenotwithstandin the fact that the product was rebottled and the corkremoved a number of times. The purer the juices of the two ingredientsthe more satisfactory the results. This beneficial for medicinalpurposes and if desired may be slightly sweetened or otherwise modifiedat the time of use.

The medicinal value of the compound may in some cases be improved orbroadened by addin one (1) ounce of pure glycerin and one (1) ill of ureplum juice to the mixture descri ed. he plum juice used by me with goodresults consisted of substantially a gill of pure plum juice containingabout two (2) ounces of sugar. By this addition the compound is somewhatsweetened and the taste of the juniper berry extract lessened.

In using blackberries late in the season I find by ex eriment that owingto the difference m t e berries before referred to, a slightly differenttreatment is preferable. With such berries I secured good results byusing substantially four pounds of blackberries with a int of pure waterand boiling the same for a out 45 minutes, then carefully straining theli uid through a cheese-cloth or by other suitab e means, to separatethe juice from the pulp. Two ounces of juniper berries in a pint ofwater was brou ht to a boil for about two minutes, after winch theboiling blackberry juice was poured thereover, and after carefullystraining the mass, the

roduct is particularly product was reheated as before. The liquid wasthen carefully bottled and corked as before, and remained in excellentcondition without the use of any other preservative.

It will be clear from the description given that the extract of juniperberries prepared substantially in the manner set forth so combines withthe blackberry uice as to prevent fermentation, and in all cases is afavorable retardant of such action.

In my experiments I have sought to preserve so far as possible thenatural flavor of the blackberries or other fruit juices, andconsequently have used the least ossible quantity of 'uniper berryextract or this reason, as ot erwise it would unnecessarily iiavor ormodify the taste of the blackberry uice.

If owing to the exposure of the liquid for a considerable time to theatmosphere, and possibly unfavorable climatic or atmospheric conditions,there is a tendency after some days to develop slight fermentation orpossibly the formation of a slight scum or mold on the top, it may beremedied by carefully straining the liquid as before, reheating it andafter again carefully stralning it, rebottling and corking as before.

Having thus described my invention, what I claim as new and desire tosecure by Letters Patent is 1. The herein described process ofpreserving fruit juice consisting in mixing the liquid obtained byboiling substantiallyfour pounds of fruit in one pint of water, with theliquid obtained by boiling two ounces of juniper berries in fromone-half to one int of water, heating the mixture, thorou y strainingthe same, and sealing the pro uct..

2. The herein described process of preserving blackberry juice,consisting'in mixing the liquid obtained. by boiling substantially fourpounds of blackberries in one pint of water, with the liquid obtained byboiling two ounces of juniper berries in from one-half to one pint ofwater, heating the mixture thoroughly, and thoroughly straining thesame, and sealin the product.

3. The erein described product comprising fruit and juniper berry juicessterilized, strained and compounded together in substantially the proortions specified.

4. The herein escribed product, compris+ v ing blackberry and juniperberry juices, sterilized, strained, and compounded together insubstantially the proportions specified.

In testimony whereof, I have hereunto signed my name in the presence oftwo subscribing witnesses.

JOHN A. FROBERC Witnesses:

JOHN W. HILL, CHARLES I. Conn.

